“Prepared with oats, it has a particular lightness, also because it is a sweet cereal, with a soft consistency and suitable for serving
with very crunchy vegetables, lightly cooked, according to the principle of respecting their most delicate and heat-degradable properties. “
For 4 servings:
300 g of Oats
150 g cooked chickpeas
1 fresh spring onion (including the green part)
3/4 leaves purple or white cabbage
1 tablespoon of fine salt and lemon
Extra virgin olive oil to taste
Salt to taste.
Cook the oats in lightly salted water, following the directions on the package.
While the oats are cooking, prepare the vegetables: the green leaves of the spring onion cut into rings, the white part cut into thin rings;
carrots, peeled and cut into julienne strips; cabbage thinly sliced.
Heat a low, large pot and, with a drizzle of oil, sauté the spring onion and carrots, then set them aside in a baking dish.
Continue, in the same hot pot, with another round of oil and sauté the chickpeas.
Keep them aside in the same dish and cook them last
cabbage: it is better to cook it last because being purple, it releases a sauce that would then dirty the other vegetables.
When the oats are tender and have absorbed all the water, shell them well and place them hot on a large ceramic pan suitable for table service.
Add all the vegetables prepared in the meantime, which will still be warm, then mix everything very gently and serve immediately.
Season with salt and lemon to give flavor and acidity.
Serve this salad warm, “adjusting” the temperature in case you want it a little warmer, but if you like it cold, you can prepare it
in advance for a spring picnic.
And, if it were to be left over, it is good to know that, sautéed in a pot with a drizzle of oil, it is also very good the next day!
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Enjoy your meal!